Instant Pot Corned Beef

Corned beef is a classic comfort food, often associated with hearty Irish meals and St. Patrick’s Day celebrations. Traditionally, it takes hours of slow simmering to achieve tender, flavorful meat. However, using an Instant Pot transforms this process into a quick, convenient, and incredibly reliable method.

The result is a perfectly tender corned beef that’s infused with aromatic spices, ready in a fraction of the time it would normally take.

Why I Love This Recipe

I love this recipe because it delivers all the rich, savory flavors of traditional corned beef without the long cooking times.

The Instant Pot seals in moisture, ensuring the meat is juicy and tender, while the slow-cooked spices and seasonings penetrate every bite.

Why It‘s a Must-Try Dish

This dish is a must-try because it elevates a humble corned beef into a gourmet-style meal effortlessly. The Instant Pot allows you to cook accompanying vegetables like cabbage, carrots, and potatoes simultaneously, creating a complete, satisfying dinner with minimal effort.

Whether you’re a seasoned cook or a beginner, this recipe guarantees tender, flavorful results every time.

Details:

• Preparation Time: 15 minutes
• Cooking Time: 90 minutes (including pressure build and release)
• Total Time: 1 hour 45 minutes
• Servings: 6–8
• Calories: ~350–400 kcal per serving (without vegetables)
• Course: Main Course
• Cuisine: Irish / American

Ingredients

• 3–4 lbs corned beef brisket (with spice packet if included)
• 4 cups water or beef broth
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 bay leaf
• 10 whole black peppercorns
• 1 teaspoon mustard seeds (optional)
• 4 large carrots, cut into chunks
• 4 medium potatoes, cut into chunks
• 1 small head of cabbage, cut into wedges
• Optional: fresh parsley for garnish

Quick Directions

1. Place corned beef, water, onion, garlic, and spices in the Instant Pot.
2. Cook on high pressure for 75 minutes, then allow natural pressure release for 10 minutes.
3. Add carrots, potatoes, and cabbage; cook on high pressure for 5–7 minutes.
4. Release pressure, slice corned beef against the grain, and serve with vegetables.

Step-by-Step Preparation

1. Prepare the Instant Pot

• Pour 4 cups of water or beef broth into the Instant Pot.
• Add the quartered onion, smashed garlic, bay leaf, peppercorns, and mustard seeds.
• Place the corned beef brisket into the liquid, fat side up. If your brisket came with a spice packet, sprinkle it over the meat.

2. Pressure Cook the Corned Beef

• Close the lid and set the valve to sealing.
• Select Manual / Pressure Cook on high for 75 minutes.
• Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.

3. Add Vegetables

• Open the lid and add carrots, potatoes, and cabbage around the meat.
• Close the lid again, set the valve to sealing, and cook on high pressure for 5–7 minutes (depending on your desired tenderness for the vegetables).
• Quick release the pressure when done.

4. Slice and Serve

• Remove the corned beef and let it rest for 5–10 minutes.
• Slice the corned beef against the grain into ½-inch thick slices.
• Serve with the cooked vegetables, garnished with fresh parsley if desired.

Tips:

• For extra flavor, replace part of the water with beer or beef broth.
• If you like extra tender corned beef, increase pressure cooking time by 10–15 minutes.
• Save leftover cooking liquid for making soups or sauces—it’s packed with flavor.
• Always slice against the grain to ensure tender, easy-to-chew meat.

Variations

• Spicy Corned Beef: Add a few crushed red pepper flakes or a dash of cayenne.
• Slow Cooker Version: Cook on low for 8–10 hours with the same ingredients.
• Corned Beef Hash: Dice leftover corned beef and sauté with potatoes and onions for a hearty breakfast dish.
• Vegetable Variations: Swap cabbage for Brussels sprouts or add parsnips for extra sweetness.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooked corned beef and vegetables separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Special Equipment Needed

• Instant Pot or electric pressure cooker
• Knife and cutting board
• Tongs or large spoon for serving
• Optional: Vegetable peeler

FAQ:

Q: Can I cook frozen corned beef in the Instant Pot?
A: Yes, but increase cooking time by 10–15 minutes and ensure you allow for natural pressure release.

Q: Can I add cabbage at the beginning?
A: It’s best to add cabbage later to avoid overcooking and mushy texture.

Q: Can I make this recipe without an Instant Pot?
A: Yes, simmer in a large pot on the stovetop for 3–4 hours or use a slow cooker on low for 8–10 hours.

Q: What cut of beef is best for corned beef?
A: Brisket is the traditional choice, preferably flat cut for even cooking.

Conclusion

Instant Pot Corned Beef is the perfect combination of convenience, flavor, and tradition. It transforms a dish that typically takes hours into a manageable, stress-free meal while maintaining tender, juicy meat and perfectly cooked vegetables. Ideal for family dinners, special occasions, or holiday celebrations, this recipe is a must-have in any kitchen. Once you try it, the Instant Pot method will likely become your go-to for corned beef every time.